In a small bowl, combine ¼ cup of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, and a pinch of salt and pepper. Whisk together for about 30 seconds until emulsified.

Slice 2–3 Honeycrisp apples into thin wedges, removing the core. In a small skillet, toast ½ cup of chopped walnuts over medium heat for about 3–5 minutes until fragrant and golden.

In a large bowl, layer 4–6 cups of mixed greens, then add sliced apples, ½ cup of crumbled feta, toasted walnuts, and ½ cup of dried cranberries.

Drizzle the prepared vinaigrette over the salad and gently toss all ingredients together until evenly coated.

Serve immediately for the best flavor and freshness.